Lemon Pepper Salmon & Dill-Butter Sauce
with Garlic Crushed Potatoes & Baby Broccoli
You can't go wrong with the classic combo of salmon and fresh herbs. Complete the dish with crushed potatoes to balance out the lovely richness of the salmon and sauce, plus garlic-laced veggies for some extra colour, texture and goodness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Carrot
3
Garlic
1 sachet
Lemon Pepper Seasoning
1 packet
Dill
2
Potato
280 g
Salmon
(Contains: Fish, May contain traces of allergens, Crustaceans, Fish, Molluscs;)
1
Baby Broccoli
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil.
• Chop potato into bite-sized chunks.
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
• Thinly slice carrot into half-moons.
• Pat salmon dry with a paper towel. In a medium bowl combine lemon pepper
seasoning and a drizzle of olive oil. Add salmon, gently turn to coat.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes.
Drain, then set potato aside.
• Meanwhile, finely chop garlic. Return saucepan to medium-high heat. Add a
drizzle of olive oil and half the garlic and cook, stirring until fragrant, 1 minute.
• Add potato and a generous pinch of salt to the saucepan and toss to coat.
• Lightly crush with a fork. Cover to keep warm.
• Meanwhile, in a medium heatproof bowl, combine a drizzle of olive oil and the
remaining garlic. Microwave until fragrant, 10 second bursts.
• To the bowl with the garlic oil, add carrot, baby broccoli and a splash of water
then cover with a damp paper towel. Microwave carrot and baby broccoli on high
until just tender, 4-5 minutes. Drain, then return veggies to the bowl. Season to
taste with salt and pepper and cover to keep warm.
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil
is hot, cook salmon, skin-side down first, until cooked through, 2-4 minutes each
side. Add the butter and cook until melted and browned slightly, 1-2 minutes.
• Remove from heat, then tear in dill. Season to taste.
• Divide lemon pepper salmon, garlic crushed potatoes and veggies
between plates.
• Spoon remaining dill-butter sauce from the pan over salmon and potatoes
to serve. Enjoy!
